Overgrowth of damaging organisms, bad bacteria, and yeasts, often referred to as candida overgrowth

Inflammatory and autoimmune disorders, including some bowel diseases like Crohn’s disease and ulcerative colitis, some allergies, asthma, and diabetes

There are some indications that it may contribute to obesity in some people.

Why does the gut get out of balance?

The balance between good and bad bacteria depends on a variety of factors including:

The initial start we had in the development of our gut microbiome: our mother’s microbiome, how we were born (normal delivery or C-section), and our home environment

Environmental factors

Diet

Antibiotic use––these destroy the good bacteria along with the bad

Poor health

Age

But the good news is…

There is a lot you can do to restore balance and replenish the good bacteria. Also helping to eliminate those bad bacteria.

Two of the most powerful and effective ways to recreate and establish a healthy gut environment are to:

Eat a healthy diet of nutritious food

Frequently restock the numbers of good bacteria on a daily basis.

Fermenting

And this is where fermented foods and drinks come in. They are a highly effective way to achieve this. Delicious, cheap, and you can make them yourself.

People have been making them for thousands of years:

The fermentation of foods (and drinks) was used to preserve foods across the world before fridges were invented. And examples include sauerkraut, yogurt, kefir, kombucha, beet kvass, kimchi, and pickles.

I wonder if these people knew about the additional secret health benefits they were receiving.

Not only does fermentation of vegetables, fruits, and dairy products produce vast numbers of good bacteria in even a tiny spoonful, but many also have increased levels of other vitamins, nutrients and enzymes.

Andthe food is made easier to digest.

What is fermenting?

Fermentation happens when naturally occurring good bacteria already present on the food feast on the food’s sugar and carbohydrates (in the absence of oxygen).

How can we ferment foods?

This process has been used for thousands of years… And you can do it too!

It just takes a little know-how and the right equipment (and there’s honestly not a lot of that!).

Let’s use sauerkraut as an example. It’s a super easy one to start with:

Basically, sauerkraut is sliced cabbage in its own juice with some salt––maybe with a top-up of water––all squashed down, super compacted, in a jar with a lid on. (Mason or canning jars work well).

And there you have it.Well, almost…

There are two potential complications:

As fermentation happens, carbon dioxide builds up, and this can lead to an exploding jar––very messy!

Crucialto the process is that there must not be any oxygen in the jar. Oxygen allows the overgrowth of other organisms aside from the good bacteria trying to do their thing. And you can end up with a moldy batch which is inedible. Don’t eat a moldy batch!

That is why we created The Easy Fermenter:

The Easy Fermentermakes the process a fermenting whole lot simpler.

Our lid is designed with aflat,waterless airlock. This helps:

remove the carbon dioxide (so no exploding jar), and

prevent oxygen getting in (so no moldy batch).

And because the lid and airlock are flat, the jars of ferments are also easy to store.

We have even included a pump to remove all the air from the jar, creating a completely airless and oxygen-free environment.

Heal your body from within, by making empowered choices about food, drink and lifestyle. Inspired by our own journey to healing, health and wellness; we create and curate the best, tried, tested and loved health and wellness-based products.